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Tunisian Lamb Kabobs With Yogurt Cucumber Sauce

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Tunisian Lamb Kabobs With Yogurt Cucumber Sauce did not turn out as good as my mom used to make it but I still enjoyed it. These kebabs are perfect with yogurt cucumber sauce and probably that's why Tunisian Lamb Kabobs With Yogurt Cucumber Sauce turned out to be a hit. You will like it for sure!
  Garlic 1 Clove (5 gm), chopped
  Lemon juice 2 Tablespoon
  Vegetable stock 2 Tablespoon
  Hot dried chili 1 , seeded and minced
  Low fat yogurt 1⁄4 Cup (4 tbs)
  Ground coriander 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Lean lamb 1 Pound, cut into 1 inch cubes
  Onions 2 Medium, quartered and separated into layers
  Low fat yogurt 1 Cup (16 tbs)
  Peeled seeded chopped cucumbers 1⁄2 Cup (8 tbs)
  Low fat cottage cheese 1⁄4 Cup (4 tbs)
  Ground coriander 1⁄2 Teaspoon
  Black pepper 1 Dash
  Dry mustard 1⁄4 Teaspoon

To make kabobs: Combine the garlic, lemon juice, stock, chilies, yogurt, coriander, and turmeric.
Pour over the lamb and marinate overnight.
Skewer the lamb cubes alternately with the onion pieces.
Broil for 10 to 13 minutes or until cooked to desired degree, turning often.
To make the sauce: Line a strainer with cheesecloth and let the yogurt drain for 2 hours.
Combine the yogurt with the cucumbers, cottage cheese, coriander, pepper, and mustard in a blender.
Process on medium speed until blended but not smooth.
Drizzle over the kabobs.

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